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Vegan Halal Guys

Vegan Halal Guys

Thee Burger Dude
4.76 from 25 votes
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Servings 4 -5 Servings

Ingredients
  

Chick'n

Marinade

  • 1 Tbsp onion powder
  • 1 Tbsp dried oregano
  • 1 Tbsp dried parsley
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp cayenne
  • 1 Tbsp nutritional yeast
  • Salt and pepper to taste
  • 2 - 3 Tbsp lemon juice more to taste
  • 1/2 cup vegan greek yogurt or sour cream
  • 1/2 cup Vegan Mayo
  • 1/4 cup olive oil
  • 1/2 cup unsweetened plant milk
  • 3 cloves garlic minced
  • 1 tsp Vegan Chick'n Bouillon optional

Rice

  • 1 1/2 cups white rice long grain
  • 2 1/2 cups Vegan Chick'n Broth or Veggie Broth
  • 1 shallot finely diced
  • 3 - 4 cloves of garlic minced
  • 1 tsp salt more to taste
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 tsp ground cumin
  • 1/4 tsp turmeric
  • 1 Tbsp Vegan Butter
  • 1 Tbsp olive oil

White Sauce

  • 1 cup Vegan Mayo
  • 1/2 cup vegan sour cream or greek yogurt
  • 2 Tbsp vinegar
  • 1 - 2 Tbsp lemon juice
  • 3 cloves garlic
  • 1 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp dried chives
  • 1 Tbsp sugar
  • Salt and pepper to taste
  • 2 - 3 Tbsp water

Red Sauce

  • 24 dried chile de arbol or similar
  • 1 tsp salt
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 6 cloves garlic
  • 1/4 cup vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp Tomato Paste
  • 1/2 cup reserved chili water

Instructions
 

CHICK'N METHOD:

  • Rehydrate the soy curls by covering them in the 4 cups of vegan chick'n broth for about 15 - 20 minutes.
  • While soy curls are hydrating, prepare the marinade by combining the ingredients with a whisk. Taste and adjust for seasoning, keeping in mind the soy curls will have some salt from the vegan chick'n broth.
  • Strain your soy curls. Using your bare hands, squeeze out the excess water. You want them to be as dry as possible. I typically do this in a colander that's got another bowl underneath it (or you could do it over the sink too).
  • Add the soy curls to the marinade and using your hands or tongs, coat them thoroughly. Let them marinate in the fridge for at least 1 hour or overnight works too.
  • Get a large skillet heated up over medium heat, add your soy curls and then cook them for a few minutes, and turn once they begin to brown. Once they are cooked through and browned to your liking, you are done! Add a squeeze of fresh lemon for a bit more zip!

RICE METHOD:

  • Wash the rice in a bowl of water with a strainer, by agitating it with your hands. Dump the water once it's been cloudy for a while. You'll need to repeat this until the water runs fairly clear, about 3 - 4 washes total.
  • In a pan over medium heat, add the vegan butter and olive oil. Once butter has melted add in the shallot and cook for a minute or until it starts to soften. Add in the garlic and cook for an additional minute, and then toss in the spices and stir to coat. Toast the spices for a minute add in the rice, stir to coat and toast the rice for a minute. Next add in the vegan chick'n broth and bring to a boil.
  • Once bubbling, cover and reduce the heat to low to simmer for 20 minutes.
  • Uncover, fluff the rice, turn off the heat, and then cover for an additional 3-4 minutes. Uncover and fluff again, adding in another optional tablespoon of butter and stirring to melt. Taste for seasoning, serve immediately and enjoy!

WHITE SAUCE METHOD:

  • Add everything to a blender and blend until smooth. Taste for seasoning, refrigerate for 30 minutes, and enjoy!
    

RED SAUCE METHOD:

  • Steep the chiles in boiling water for about 15 - 20 minutes or until softened.
  • Add everything to a blender and blend until smooth. Taste for seasoning, refrigerate for 30 minutes, and enjoy!
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